Procedures

1

For the cookies: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

2

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add egg, egg yolk, and vanilla and beat until combined. Add dry ingredients and mix just until dough comes together. Divide dough into two pieces and wrap each in plastic wrap and refrigerate for 1 hour.

3

Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Lightly flour a clean work surface. Line two baking sheets with parchment paper.

4

Take out one ball of dough and roll out to 1/4-inch thick. Cut out as many cookies as possible, transferring with a spatula to the prepared cookie sheets. Repeat with remaining dough, re-rolling scraps and moving onto the next ball of dough as necessary. Bake cookies until just dry on top, about 15 minutes. Let cool 5 minutes on baking sheets then transfer to a wire rack to cool completely.

5

For assembly: In a medium bowl, whisk together confectioners sugar and water until smooth, adding a little more water if necessary. Take a small spoon and fill with icing. Drizzle icing over a cookie in a zig-zag pattern. Immediately sprinkle with candy cane pieces. Repeat with remaining cookies. Let icing set completely, about 1 hour, before placing cookies in an airtight container.